Link Love

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The beautifully surreal underwater sculptures of Jason deCaires Taylor

I’ve heard of Jerusalem syndrome but not Paris syndrome.

Esther Coren has some wise thoughts on style vs. fashion.

I have no idea where I would put this but I love it so much!

An eye-opening analysis of Susan’s character from The Lion the Witch and the Wardrobe series. Comments by JK Rowling.

But not least: One woman remembers her unusual escape from lower Manhattan on 9/11 15 years ago.

Grilled Pizza

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I thought this was going to be hard. I’d always made pizza in my oven and it was good but not “ZOMG! this is the best!” I was a little intimidated to try on the grill, what if it stuck? Well, I needn’t have worried! It works wonderfully and now my homemade pizza is indeed, ZOMG!

Basic Pizza Dough

1 & 1/2 teaspoons Dry Yeast
1 1/4 cups Very Warm Water (about 110F)
1/2 teaspoon Sugar
3 tablespoons Olive Oil
4 cups Flour
2 teaspoons Salt

Add the sugar to the warm water, then add the yeast. Allow to sit for about 10 minutes, until bubbly and smells like beer.

Add the flour and salt to the bowl of an electric stand mixer and attach the dough hook. Add the olive oil to the yeast mixture.
Turn the mixer to medium speed and pour in the yeast/oil mixture.
Mix until the  dough forms into a ball and is smooth and elastic (about 7-10 minutes).

Form dough into a ball and set in a well-oiled bowl in a warm spot to rise covered with a moist towel for 60 minutes. Makes 2 large pizzas or 4 small.

For Grilled Pizza

Heat your grill to high (500F) and give it a good scrub with your wire brush thingy.
Prepare the pizza dough. Roll out into 4 thin crusts and let rest for about 5 minutes.
Slather each on both sides with plenty of olive oil.

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Place the crusts on the grill two at a time.
Grill on one side for 2-3 minutes with lid closed. Flip and grill for 1-2 minutes on the other side.

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Remove the now par-cooked crusts from the grill and slather on the sauce and toppings. (TIP: Place the cheese out to warm up a little so it will melt easier. we found that it’s harder to get that melty loveliness on the grill.)
Place the pizzas back on the grill for 2 or so minutes.

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Watch them so they don’t burn on the bottom.

Slice and enjoy! Exclaim , “ZOMG!” with mouths full of the best homemade pizza!

Summer Bookworm

Summer is prime time for reading! On the beach, by the lake, snatching a chapter on break at the Dairy Queen, up way past your bedtime (just one more chapter!) Here’s what I’ve been reading this summer.
What about you? Any recommendations?
Summer Bookworm

 

Link Love

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Did you keep tabs on all the Comic-com craziness? I love tuning in every year. The best part is, of course, the cosplay!

Adam Savage’s TED talk “My Love Letter to Cosplay.”
Star Wars Land at Disney? Yes, please!
A primer to my next recipe (watch this space!)
Pirate Printers genius idea!
The importance of country life.
Crazy new cycle got you down? Go here, it will put you in a better mood.
Confused about “superfoods?” Angry Chef Anthony Werner clarifies things.

Picture via @donttrythis (twitter) by Norman Chan @nchan (twitter)

Summer Zoodles

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Wait, what’s Zoodles? Zucchini Noodles! I’ve posted a recipe featuring these lovely little strips of veggies before. That recipe was what I would consider a cool weather recipe as it was cooked and featured the bold flavor of pesto. This one is uncooked and is dressed with a French vinaigrette.

Summer Zoodles

2 Zucchini

2 Summer Squash (yellow)

1 large Carrot (peeled)*

1 cup Grape Tomatoes (red & yellow)

1/2 cup crumbled Goat Cheese

1 cup Prepared or Homemade Vinaigrette:

         1/2 cup olive oil, 1/2 cup red wine vinegar, salt & pepper, 1 teaspoon dijon mustard: add all ingredients to a bowl, whisk or shake in a jar with a lid, until thickened.

2 tablespoons snipped Fresh Herbs (basil, tarragon, thyme, parsley)

Julienne or shave the zucchini and squash into a large bowl. (I have this handy little thing, but there are all sorts of tools for making Zoodles!)  Next cut the tomatoes in half and add to the zucchini. Crumble in the goat cheese and the herbs. Toss with the vinaigrette.

You can serve the salad right away or keep in the fridge until time to serve.

*I didn’t use carrots in this version but next time I will!